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3/4

I'm sorry, but this sauce is just not good. Tastes like a bad Americanized version of Chinese food -- tart, and not enough flavor. The tofu was the best part, because anything fried is good, but the sauce is under par.

A Cook
from Long Beach, CA
/ 11.21.2016

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We loved the sauce, etc, but I think next time we will use a softer tofu. It came out tough, but maybe that's the way husband cooked it! I'm the prep person.

joanhb
from Chicago
/ 06.24.2010

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an easier way of doing this recipe.
Prepare sauce: mix 2 - 3 tblsp. prepared black bean paste, tsp. sugar, tblsp. tapioca powder or corn starch in a bowl, add 1 1/2 cups water or chicken stock slowly to blend. set aside.
In medium high pan, add tblsp. peanut oil and fry 1 pkg. fine chow mein noodles, which have been rinsed with hot water and drained, until crisp and golden on both sides. Place on serving dish or bowl. in same pan add tblsp. oil and soft tofu, cut into 1/4 to 1/2 inch slices. fry til brown and crispy on both sides. add 2 chopped scallions to pan with tofu. Add sauce to pan and let boil 1 - 2 min. until thickened. Add water if necessary. Pour on top of noodles and serve.

omegazzz
/ 08.31.2009

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Made with
ingredients as
written, including
the Chinese
fermented
black beans, and
liked it very much.
Simmered the sauce a
bit longer than
called for, to make
it a little thicker.
Next time I
may either cut the
tofu into small
cubes, so as to have
more surface area
for the sauce, or
marinate the tofu
beforehand in
ginger, garlic, and
soy, to give it a
little more flavor.
Will definitely make
it again.

A Cook
from western Massachusetts
/ 06.26.2008

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I was looking for a
recipe that would
help me use up some
leftover
incredients in the
fridge. I made a
loose-
interpretation of
this combined with
Epicurious' recipe
for Crusted Tofu
with Kale and Sweet
Potato. I say
loose, because I
used steamed
spinach instead of
kale... and I
brushed the sweet
potato with a
teriyaki sauce.
This was a quick,
easy vegan dinner
that is sure to
become a part of
the weekly
rotation.
For the sauce:
Start by frying
shallots in pan.
Then add 1/3 can of
black beans. Add 2
tbspoons of maple
syrup. 1 teaspoon
of black bean sauce
to thicken sauce.
Add a dash of lime
juice. Dash of
sesame oil.
Serves 2 -- quick
easy sauce...

fourforks
from DC Metro
/ 06.04.2008

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This is a new staple around our house! The sauce is savory and versatile. I like to add a couple of drops of sesame oil to the vegetable oil when cooking the tofu to add another dimension of flavor. Also, pressing the tofu works even better when you use tea-towels (lined with paper towels to avoid lint!) and add a good weight. Check out my tofu-pressing technique at http://texaslocavore.com/index.php/recipes/tofu-three-ways/tofu-101/, if you like!

Butterflyby
from Austin, TX
/ 02.06.2008

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I love this recipe for its ease and deliciousness. It may not be "authentic" but it sure tastes good. The maple/vineagar combo gives this sauce some nice depth. I agree with the previous reviewer who cut back on the cornstarch: you can use half and simmer the sauce longer to avoid to gelatinous texture that comes with cornstarch.

beavercity
from Ann Arbor, MI
/ 01.20.2007

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I don't know why all of these people didn't like this recipe. it's super easy and the black bean sauce is wonderful. i cut down on the amount of cornstarch in favor of simmering it down longer. fabulous. and you can pour it over anything.

A Cook
from Ann Arbor
/ 09.29.2003

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Boring. I liked the sauce but the tofu was boring.

A Cook
from Hawaii
/ 12.12.2002

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I stopped at this recipe out of curiousity while searching for something else, and I'm dismayed at the comments by St.Louis. Of course maple syrup and cider vinegar aren't used in China, but brown soy vinegar and 100-year-old eggs aren't typical of N. America either. Duh!..maybe the chef is trying to make it easier on you by using more common ingredients? The (substituted) ingredients and cooking method are true to Chinese cooking, right down to doing everything separately and combining it all at the finish.